Bindu has always been fond of cooking. She often cooks for friends and family for house parties. She loves experimenting with new ingredients and flavors.
Dreams do come true. Following her childhood passion of being a pastry chef, Avanti Mathur trained at the Culinary Institute of America, NY and with the best chefs across the US. She then set up her own bakeshop, Sweet Nothings, in Delhi, India. Her guiding beacon has been her belief that mediocrity is not an option. What she loves most about her work is the creative freedom and the happiness spread through food!
Dreams do come true. Following her childhood passion of being a pastry chef, Avanti Mathur trained at the Culinary Institute of America, NY and with the best chefs across the US. She then set up her own bakeshop, Sweet Nothings, in Delhi, India. Her guiding beacon has been her belief that mediocrity is not an option. What she loves most about her work is the creative freedom and the happiness spread through food!
Natasha is an artisan, a foodie and chocolatier all rolled in one! Passionate about food, pots and pans are her favorite companions. Striving to keep a balance between indulgent and healthy, she can whip up a decadent Cheesecake with same gusto as a gluten free Ragi Brownie. Visibly missing from her pantry are - pre-mixes, tinned ingredients, preservatives, artificial colors and flavors! Under the banner of Tasha’s Artisan Foods, she rolls out exquisite yet downright delightful desserts and savories using fresh and seasonal foods and ingredients. Natasha loves to photograph and share her kitchen experiments on her blog - tashasartisanfoods.com
This assorted cupcake box is perfect for a sweet ending to any meal without the guilt of calories. There are chocolate cupcakes, coz no box is complete without that, but it also has a fruit flavour just to give it a little something extra.
Natasha is an artisan, a foodie and chocolatier all rolled in one! Passionate about food, pots and pans are her favorite companions. Striving to keep a balance between indulgent and healthy, she can whip up a decadent Cheesecake with same gusto as a gluten free Ragi Brownie. Visibly missing from her pantry are - pre-mixes, tinned ingredients, preservatives, artificial colors and flavors! Under the banner of Tasha’s Artisan Foods, she rolls out exquisite yet downright delightful desserts and savories using fresh and seasonal foods and ingredients. Natasha loves to photograph and share her kitchen experiments on her blog - tashasartisanfoods.com
Dreams do come true. Following her childhood passion of being a pastry chef, Avanti Mathur trained at the Culinary Institute of America, NY and with the best chefs across the US. She then set up her own bakeshop, Sweet Nothings, in Delhi, India. Her guiding beacon has been her belief that mediocrity is not an option. What she loves most about her work is the creative freedom and the happiness spread through food!
Natasha is an artisan, a foodie and chocolatier all rolled in one! Passionate about food, pots and pans are her favorite companions. Striving to keep a balance between indulgent and healthy, she can whip up a decadent Cheesecake with same gusto as a gluten free Ragi Brownie. Visibly missing from her pantry are - pre-mixes, tinned ingredients, preservatives, artificial colors and flavors! Under the banner of Tasha’s Artisan Foods, she rolls out exquisite yet downright delightful desserts and savories using fresh and seasonal foods and ingredients. Natasha loves to photograph and share her kitchen experiments on her blog - tashasartisanfoods.com
Natasha is an artisan, a foodie and chocolatier all rolled in one! Passionate about food, pots and pans are her favorite companions. Striving to keep a balance between indulgent and healthy, she can whip up a decadent Cheesecake with same gusto as a gluten free Ragi Brownie. Visibly missing from her pantry are - pre-mixes, tinned ingredients, preservatives, artificial colors and flavors! Under the banner of Tasha’s Artisan Foods, she rolls out exquisite yet downright delightful desserts and savories using fresh and seasonal foods and ingredients. Natasha loves to photograph and share her kitchen experiments on her blog - tashasartisanfoods.com
Dreams do come true. Following her childhood passion of being a pastry chef, Avanti Mathur trained at the Culinary Institute of America, NY and with the best chefs across the US. She then set up her own bakeshop, Sweet Nothings, in Delhi, India. Her guiding beacon has been her belief that mediocrity is not an option. What she loves most about her work is the creative freedom and the happiness spread through food!
Natasha is an artisan, a foodie and chocolatier all rolled in one! Passionate about food, pots and pans are her favorite companions. Striving to keep a balance between indulgent and healthy, she can whip up a decadent Cheesecake with same gusto as a gluten free Ragi Brownie. Visibly missing from her pantry are - pre-mixes, tinned ingredients, preservatives, artificial colors and flavors! Under the banner of Tasha’s Artisan Foods, she rolls out exquisite yet downright delightful desserts and savories using fresh and seasonal foods and ingredients. Natasha loves to photograph and share her kitchen experiments on her blog - tashasartisanfoods.com
We are a team of two bakers based out of Suncity, Gurgaon, specializing in designer cakes, healthy cakes, cookies, jar desserts, breads and more. Our passion for baking and leads us to experiment with new flavours all the time, we want to give you something that your taste buds can enjoy without the guilt. Choose from our range of products for a gastronomical joy ride. The studio is not only our place of work but also a venue to run classes and organize small events for a gathering of 25-30 people.
The Lil' Cake baker was born out of passion by the head chef, Sonal Khurana. While she was still pursuing her graduation, she used to bake chocolate cakes for her friends.She took up her passion full-time after completing her graduation and has never looked back since, learning and experimenting all through the way. Her specialty still remains egg-free Indulgence which was what she started her journey with. She has recently returned from Institute of Culinary Education, New York, where she honed her skills further.
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